Sentences with phrase «garlic in oil over»

Saute the spring onion, ginger, chilli and garlic in the oil over high heat for two to three minutes.

Saute the onion and garlic in the oil over a low heat until tender.

Meanwhile, saute onion and garlic in oil over medium - high heat for a few minutes.

Not exact matches

Peel and finely slice the garlic, then cook it in a glug of olive oil over a medium heat for a few minutes.

Heat the oil in a heavy skillet over medium high, add the garlic, chile, and onion and saute until soft.

Over a medium - low heat, put the onions and garlic in a pan, mix with some olive oil, cover and leave for 10 - 15 minutes to sweat out until soft.

Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around.

Put them in a bowl, drizzle olive oil, garlic and salt over them and set aside.»

Start by chopping your garlic and onion and place them in a pan with a good drizzle of olive oil, cook for 5 - 10 minutes over a medium heat until soft.

In a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heaIn a large, heavy - bottomed pot, add in olive oil, garlic, and onion and cook until soft and translucent over medium heain olive oil, garlic, and onion and cook until soft and translucent over medium heat.

We served these over pasta tossed in a simple garlic and olive oil sauce, and it was truly delicious.

In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minuteIn a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutein olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4 - 5 minutes.

Heat oil in large pot over medium - high heat; add sweet potato, onion garlic and salt.

Sauté the onion and garlic with 1 Tbsp olive oil in a large skillet over medium heat until soft and transparent.

Sauté the onion and garlic with olive oil in a large skillet over medium heat until the onions are soft and transparent (about 5 minutes).

3 Sauté onions and garlic: Preheat oven to 350 degrees F. Heat 4 tablespoons of the oil in a large skillet over medium heat.

In a deeper skillet, heat 1 TBSP olive oil and saute onion, garlic, and celery over medium heat until vegetables are tender.

In a large pot, heat the olive oil, then add the onion, the garlic and the water and cook over low to medium heat until the onion and garlic are soft and golden.

In a large skillet, heat 2 tablespoons olive oil over medium - low heat; add the garlic and sauté for 1 to 2 minutes, or just until the garlic is fragrant but not browned.

In a small saucepan over low heat, warm 1/4 c. olive oil, garlic cloves, basil leaves and pepper flakes.

In a large skillet over medium heat, combine the lemon juice, zest, oil and garlic.

Heat the oil in a large soup pot or heavy duty saucepan over medium heat and add the onion, garlic, red peppers, season with salt and pepper and Italian seasoning.

In a large, deep skillet, heat coconut oil over medium high, and add onion, garlic and ginger.

In a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium heIn a large saucepan, sauté garlic, celery, carrots and scallions for 3 - 5 minutes in oil over medium hein oil over medium heat

Brush garlic oil (warm 2/3 cup olive oil, 1 minced shallot, 1 minced garlic clove, and 1 sprig fresh thyme in a pot set over medium - low heat for 10 minutes) over baked flatbread and top with goat cheese, baby kale, and heirloom baby tomatoes that have been tossed with a teaspoon of the garlic oil.

In a large skillet, over medium to high heat, add the olive oil and garlic and cook until fragrant, about 1 minute.

Meanwhile, sauté garlic in olive oil over medium heat for 1 minute.

In the same pan heat 2 tablespoons oil over medium - low heat and saute the garlic 1 minute.

Mix the coriander, cumin, turmeric, lemongrass, shallot, garlic, galangal, chili, lime, fish sauce sugar and oil and marinate the cauliflower in the mixture in the fridge for 30 minutes to over night.

In a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minuteIn a large saucepan over a medium to low heat, gently fry leeks, garlic, chilli and paprika in the olive oil until leeks are soft, around 10 minutein the olive oil until leeks are soft, around 10 minutes.

Chop the onions and garlic and begin heating oil over a medium heat in a large heavy bottom pot.

In a pan heat oil over medium heat and add garlic and onion.

I saute a diced onion & a cup or so of celery, incl leaves, in grape seed oil, add garlic (quite a bit) 1/4 tsp cayenne pepper, two bay leaves, two tsp balsamic vinegar, one scant tsp sugar, 1/2 c chicken stock, 1/2 c water, one cup diced ham, & the greens and cook it slow in the oven and eat it over rice, for two days.

Sauté onion and garlic in butter and olive oil over a medium heat in a large Dutch oven or stock pot until translucent, about five minutes.

Heat oil and butter over medium - high heat in a skillet until shimmering, then add the sliced garlic and cook while stirring constantly, about 1 minute.

Heat the oil, garlic and red pepper flakes in a large saucepan over medium heat.

In a 12 - inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat.

Heat another tablespoon of oil in a sauté pan over medium heat; cook shallots and garlic for approximately 5 minutes until soft and golden (be careful not to burn!).

Then I mixed the olive oil, balsamic, white wine, garlic, and brown sugar in a sauté pan and warmed it over medium heat.

Place the garlic and 5 Tbsp of olive oil in a saucepan and cook over medium heat until the garlic is golden brown.

Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic.

You know, some olive oil, garlic, oregano, and this marinara sauce in pan for 5 minutes... then over a bowl of fettuccine... means dinner is ready!

Sauté the garlic in 1.5 tablespoons of the olive oil over medium heat until nice and fragrant.

In a small saucepan, heat the olive oil over medium heat and add garlic clove.

Chickpea and chorizo warm salad own creation, inspired by several recipes 1 teaspoon olive oil 70g diced chorizo 1/2 large onion, thinly sliced in half - moons 2 garlic cloves, minced 200g cooked chickpeas, rinsed and drained salt and freshly ground black pepper 2 tablespoons sherry handful of fresh parsley leaves Heat the oil in a large nonstick frying pan over high heat.

Easy fish stew own creation 1 tablespoon olive oil 1 small yellow bell pepper (about 200g), deseeded and finely diced 1/2 onion, finely diced 2 garlic cloves, minced 1 ripe Italian tomato, deseeded and chopped salt and freshly ground black pepper 1 x 400g can chopped tomatoes 1/2 can of water 350g white fish, cut into large chunks handful of fresh cilantro leaves Heat the olive oil in a large saucepan over medium - high heat — using a large saucepan is important for it will give you room to stir the fish pieces without breaking them.

While the water comes to a boil, heat the extra-virgin olive oil in a large skillet over medium to medium - high heat, add the garlic and onions, soften a few minutes then stir in chard to wilt.

Directions: Using a mortar and pestle, or a small grinder, mix garlic, ginger and half of the peanut oil to form a thick paste / Add other spices, half of the water (1/2 C) to this mix, stir together and set aside / In a sauce pan, heat the other tablespoon of oil to medium hot, add cumin and mustard seeds and allow them to sizzle momentarily / Add spice paste, turn heat to medium low, and while stirring, allow to cook for 1 to 2 minutes / Add cauliflower and potatoes, sweet or hot pepper if using / Stir together so that vegetables are coated with the spices / Add the other 1/2 C water, place a lid on, and simmer for 10 — 15 minutes, until vegetables are tender / Remove lid and simmer for another 5 minutes / If vegetables are done, remove them from the pan and continue to simmer the sauce until it reduces and thickens slightly — just a minute or two / Add roasted asparagus to the bowl / Spoon sauce over winter and spring veggies, sprinkle with chives.

Heat olive oil in a large deep skillet over medium - high heat and stir - fry garlic and mushrooms for 1 - 2 minutes.

The skin can be brushed with olive oil to retard burning but in this case I simply smeared the remaining garlic butter over the skin.